This one-pot Slow Cooker Seasoned Chicken, Potatoes and Green beans has a homemade dressing/marinade and will be your new favorite healthy dinner.
It has been too long since I’ve made a healthy slow cooker meal, I made Slow Cooker Seasoned Chicken, Potatoes and Green Beans this last weekend.
I’ve seen oven versions of this recipe, but most include an Italian dressing seasoning packet. Instead of using a seasoning packet to flavor the sauce in this dish, I make a simple mixture of olive oil, lemon juice, garlic, and dried seasonings. If you love this one-pot meal you need to see my Garlic Butter Chicken and Veggies, that recipe has the same concept as this one but not as healthy.
How to make:
Ingredients:
- Boneless skinless chicken breasts
- Fresh green beans
- Red Potatoes
For the homemade dressing:
- Fresh lemon juice
- Olive oil
- Oregano
- Salt and pepper
- Onion powder
- Minced garlic
Directions:
- In a small bowl combine the olive oil, lemon juice, oregano, salt, pepper, and minced garlic
- Place the chicken breasts in the center of an oval slow cooker. Then on one side add the red potatoes (you will have to mound these), add the green beans on the other side.
- Pour the homemade dressing/marinade over everything.
- Place the lid on the slow cooker and cook on HIGH for 4 hours or low for 7 hours.
Can I use a different vegetable than green beans?
Yes! If you aren’t a green bean fan, then try one of these substitutes.
- Broccoli
- Asparagus
- Canned or fresh corn
- Carrots
- Extra potatoes
Can I use lemon juice out of a squeeze bottle?
No. This recipe isn’t the time or place to use squeeze bottle lemon juice; the recipe will taste off if you use it. Lemons are cheap, be sure to grab them at the store.
Can I use the Italian dressing mix instead of making the homemade dressing?
Yes! You can forgo all the dressing ingredients and drizzle a half cup of butter over the seasoned chicken, potatoes and green beans then sprinkle an Italian dressing mix over. Follow the same cooking directions below.
You can find the Italian dressing mix on the salad dressing aisle next to the ranch dressing packets.
Slow Cooker Seasoned Chicken, Potatoes and Green Beans
Equipment Needed:
- Slow Cooker – 6-quart oval
Ingredients:
- 2 lbs Boneless Skinless Chicken Breasts
- ½ lb. fresh green beans trimmed (about 2.5 cups)
- 1.25 lb. diced red potatoes about 4 cups
Homemade dressing ingredients:
- ⅓ cup FRESH lemon juice (1 large or 2 small lemons)
- ¼ cup olive oil
- 1 tsp. dried oregano
- 1 tsp. salt
- ¼ tsp. pepper
- ¼ tsp. onion powder
- 2 garlic cloves minced
Instructions:
- Start by placing the chicken in a 6-quart slow cooker, in the center. Next, add the green beans on one side. Then for the potatoes, you will need to mound them high off to the other side.
- In a medium-sized bowl, whisk together the lemon juice, olive oil, oregano, salt, pepper, onion powder, and garlic cloves.
- Pour this mixture evenly over the chicken, green beans and potatoes.
- Cover and cook on HIGH for 4 hours or LOW for 7 hours, without opening the lid during the cooking time.
- Note- Do NOT use lemon juice out of squeeze bottle, the recipe will not turn out correct.
How to Video:
Recipe Notes:
Nutrition:
First Published 04/11/2015
Updated 06/18/2019
Want more Slow Cooker Chicken Recipes? See my other favorites here:
- Slow Cooker Chicken with Bacon Gravy
- Slow Cooker Chicken and Gravy (without bacon)
- Slow Cooker Shredded Chicken
- Slow Cooker Chicken Cordon Bleu Casserole
- Slow Cooker Full Chicken Dinner
- Slow Cooker Ranch Chicken and Potatoes
- Slow Cooker Garlic Butter Chicken and Veggies
- Slow Cooker No Peek Chicken
- Slow Cooker Fiesta Chicken with Rice
- Slow Cooker Cilantro Lime Fajitas
- Slow Cooker Alpine Chicken
- Slow Cooker Chicken Enchilada Casserole
Can I do more than three chicken ? I want to make this for a party ?
Yes, will work fine!
Can I use frozen chicken breasts ?
Very good! I doubled everything and it still turned out right. There was a lot of leftover liquid in the slow cooker so I poured some wild rice in it and that turned out wonderfully too. Will definitely be cooking again.
I made this recipe today for tonight’s dinner. It was very good. The homemade dressing had lots of flavor and tanginess from the lemon juice.
Best of all, there are leftovers for lunches!
Thank you.
I noticed this has a lot of sodium in it anything I could do to lower it
You can reduce the amount of salt you add, that’s the main source of sodium.
My potatoes are still as hard as when i put then into the cooker 8 hours later. even on high! they are cooked but just hard like raw? I have to cook my spuds separately and add at the end or they go hard! Any suggestions?
Are you keeping the lid on the entire time? other wise I’d say you need a new slow cooker. They should be done in that amount of time.
Can I use canned green beans?
Yes! that will work fine.
can i double the recipe if i have a 7 quart crock pot?
Yes! Will do fine. You may need to add an hour cook time.
So good! Used Asparagus. Made enough for left overs. Yummy!
I thought about asparagus too but was it still firm at all?
Can I use frozen GREEN BEANS?
Yes, will work great.
So there really is no liquid being added to this correct?
Lemon juice and oil is the liquid. It’s plenty. 🙂
Can this be made with bone-in breasts?
Yes! Will do fine. Keep the lid on the entire time.
I made the recipe as is. I packed it for lunches and had a little bit for dinner. Was very good and the chicken was not dry at all. Will make again soon!
Great to hear Helen!
Hi! Can you make this recipe on an instant pot?
The veggies were so good with this vinaigrette, but as others have commented, I found the chicken dry.
I made this and the chicken was really dry. Suggestions on how to fix it 🙁
Can you use chicken with the bones in it
Can you freeze this and make as a crock pot dump meal?
Raw potatoes don’t freeze well, so I don’t think so.
I made this recipe today and it came out delicious! I only put in thr crockpot for 3 hours and 20 mins on high. Chicken was moist @
Thank you for letting me know how it turned out.
Can you make this in an oven?
Yes, cover with foil and cook at 350 degrees for about an hour.
I’m going to be making this tonight and I’m using the method with the envelope of Italian dressing. I just wanted to make sure that a half a cup of butter is the only liquid that I would need for this? Also do you find that the longer cook time or the shorter cook time comes out better? Thank you so much!